Four Seasons Hotel George V, Paris Celebrates Easter with Indulgent Sweet Creations Inspired by the Delicate Blooms of Spring

To mark this year’s Easter celebrations, Four Seasons Hotel George V, Paris Pastry Chef Michaël Bartocetti and his talented team have let their creativity flourish, giving life to exquisite confections that are as indulgent as they are artful. These delectable delights are perfect for sharing with loved ones, elevating festive gatherings, or simply enjoying in a moment of pure sweetness.

Shaped like a flower bud, Michaël Bartocetti’s 2025 Easter Egg recalls Artistic Director Jeff Leatham’s spellbinding floral creations that have earned the hotel the nickname “The Flower Palace.” This year’s exquisite Egg is crafted from pure, 75% Belize Tulakulum dark chocolate, while the back, base and heart of the creation are adorned with a luscious praline of delicate Bourgogne cazette flower, and fragrant Tahitian and Madagascar vanilla. A touch of sea salt adds a captivating crunch, heightening the symphony of flavours.

Raw hazelnuts coated in layers of silky caramelised sugar lend warm, toasty notes, while gourmand salted butter caramel infused with vanilla further seduces the senses with its lush sweetness and warm aromas. Striking the perfect balance between sweet and delicate flavours, this year’s Easter creation is best shared with loved ones for a truly memorable celebration.

Chef Bartocetti and his team have also envisioned an array of sweet delicacies to be savoured during an elegant Easter Tea-Time experience in the company of friends and family. This refined afternoon ritual begins with a savoury amuse-bouche by two Michelin-starred chef Alan Taudon. In homage to the Easter tradition, the chef has chosen to take a twist on a classic soft-boiled egg, elevating its simplicity with the finest seasonal ingredients. His trilogy of Eggs includes a Flemish-style Egg with asparagus, sabayon and caviar; Egg with lightly spiced cream and sherry caramel; and Egg with lobster and langoustine emulsion.

After this savoury introduction, Michaël Bartocetti’s dazzling sweet creations take centre stage. To follow is a fragrant gyoza filled with luscious chocolate and ginger tapioca rice pudding, delicately placed on a crisp honeycomb tuile. This exquisite creation harmonises savoury and gently sweet notes, providing a seamless transition to the sweet dishes that follow.

Next is Rhubarb Tartlet, the chef’s inventive take on a cheesecake, topped with roasted rhubarb sorbet in a delicate sugar crust. Instead of cream, the chef incorporates tonka beans, lending the dish a subtly spiced aromatic depth. To enhance its tangy notes, the tartlet is paired with a rhubarb and pink peppercorn marmalade.

Extending the sensory journey is Bartocetti’s sophisticated reinterpretation of an Eton Mess, the beloved British dessert of strawberries, Chantilly cream, and meringue drizzled with strawberry coulis. Bartocetti pairs a vibrant strawberry coulis with the freshness of basil, while a touch of sea salt enhances the crème crue, imparting silky richness and a nuanced balance of sweetness and acidity.

To follow is a decadent, crunchy chocolate ganache croustade, elegantly paired with smooth whipped cream sauce and a velvety vanilla cream infused with green cardamom, imparting fresh, citrusy notes. The following creation is a Baked Alaska, a vanilla ice cream dessert topped with crumbly meringue. Crafted with caramelised cascara and cocoa nibs, its core reveals a luscious fusion of nib ice cream and stracciatella sorbet, topped with velvety Oabika caramel. Encased in a perfectly rounded, indulgently crisp meringue, the chef’s creation delivers decadent gourmet flavours.

The experience ends with a puff pastry brioche filled with chocolate chips artfully shaped to resemble a perfectly sliced egg. Masterminded by Head Baker Guillaume Cabrol and designed to be shared, this indulgent creation evokes fond childhood memories.

Priced at EUR 125, the chef’s Easter Egg is available for pre-order from March 13, 2025 (boutique.par@fourseasons.com), with collection between Friday, April 11 and Monday, April 21, 2025.

Easter Tea-Time is available between Saturday, April 12 and Monday, April 21, 2025 at a cost of EUR 125 per person (including a glass of champagne and hot beverages). Tea-Time will be served from 3:00 to 5:00 pm at L’Orangerie.